Rub the chicken pieces with lime juice , set aside .
Put all the toasted spices , shallots , garlic, galangal , ginger , turmeric, candle nuts in a food processor and blend into paste . You may add a little water or cooking oil to get that smooth paste .
Mix the water and the coconut cream in a large sauce pan . Cook it in a low heat . Add the lemon grass , kaffir lime leaves and bay leaves in it .
Meanwhile , heat a little oil in a wok . When it's hot stir fry the spice paste until you can smell the beautiful aroma comes out of it . Then add the chicken pieces and continue to stir until the chicken are coated with spice .
When the meat is sealed and the coconut milk sauce start to warm up , add the chicken pieces . Turn the heat up and bring it to boil .
Lower the heat and simmer for about 30 minute ( or until the chicken are cooked ).
Add the hard boiled eggs ( if using ) in the last 10 minutes of cooking time .
Garnish with deep fried shallots and serve hot with steamed rice or rice cake .